Smoked Nidderdale Pancetta

Often referred to as 'Italian Bacon,' pancetta is a true chef and home cook's ingredient, ideal for bringing out flavours and enhancing dishes. Handmade by Master Curer Graham, the pork is rubbed with salt and dried spices and herbs, before being dried for a minimum of three months then smoked over beech wood chips. This pancetta is sliced thinly, making it ideal for wrapping around chicken breasts and other meats.

Italian Pancetta is typically left unsmoked, with the curing process relied upon for adding flavours to the bacon. In this case, the smoking is the result of chef and butcher collaboration to determine the ideal level of smokiness so as not to over power but enhance the pancetta's natural flavour and the cooking it's used in. As such this is a real artisan bacon, made with the finest Yorkshire pork for real quality.